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Roasted Asparagus with Balsamic Browned Butter

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on time 7 mins
Total time 25 mins
Yield 8 servings (serving size: 5 spears)
Toss roasted asparagus in browned butter, seasoned with soy sauce and a splash of balsamic vinegar, for a super easy side dish that's big on flavor.

Ingredients

  • 40 thick asparagus spears, trimmed (about 2 pounds)
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter
  • 2 teaspoons lower-sodium soy sauce
  • 1 teaspoon balsamic vinegar

Nutrition Information

  • calories 45
  • fat 3 g
  • satfat 1.8 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 1.9 g
  • carbohydrate 3.9 g
  • fiber 1.7 g
  • cholesterol 8 mg
  • iron 0.7 mg
  • sodium 134 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

  3. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

Cook's Notes

Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.

Also appeared in: Cooking Light, September, 2001;